These cheesecakes are a triple layer treat with the textured coconuty base, the rich creamy and zingy cheesecake centre, and the colourful tropical fruits with tangy passionfruit. This is a summer delight in a cup!
Crush digestive biscuits to a crumb. Place them in a ziplock bag, cover with a towel, and gently roll a can over the top to crush them. Move and readjust bag to make sure to get all the lumps. Once the majority of lumps are gone, use your hands to down on the bad to remove the rest.
Place crumbs into a bowl with melted butter and a spoon to bring together to form a moist crumb. Spoon the crumbs evenly into two dessert glasses. Add a tiny drizzle of honey to each of the glasses, and 3 – 4 blueberries. Set Aside and make the filling.
Add the softened cream cheese, honey, lemon juice and zest to a bowl. Mix for a minute with a spoon, softening it out. Use electric beaters on high to whisk the cream cheese ingredients to a smooth velvet consistency.
Spoon cream cheese filling onto biscuit base, smoothing out the top. Add 5 to 8 blueberries on top, another drizzle of honey, and a little lemon zest.
Refrigerate for an hour or two, and enjoy.
Raw Honey: this is generally available from supermarkets. It may also be called “pure honey”. Either way, check the nutrition label. The only ingredient should be honey.
Sweetness: Taste cheesecake mixture before putting into the glass. Adjust to your taste. Want it sweeter, add a little more money, for more sourness, add a little extra lemon juice.
Digestives: The brand I use are Gullion and they are sugar free, available from Coles and Woolworths in Australia, from the health food aisle. If you can;t find this particular brand, Aldi also have a range of sugar free digestives.